Nuclear testing on Pacific swordfish

Fish zapped into deliciousness: Condiments and flavorings for this ultra-easy dish may be no farther than your refrigerator door. I used some leftover salsa, as well as a mix of mayo, sriracha and garlic. At the last moment, I sprinkled fresh ribbons of sweet basil leaf before covering the whole dish in plastic wrap. Don't forget to vent the steam by poking a hole or two at the top! Jojo Santo Tomas/Pacific Daily News/santotomas@guampdn.com

While I've been lucky to survive dozens of kitchen accidents over the years, I've also been very lucky to stumble upon some very delicious surprises too.

By now, you folks probably know me to be a big fan of microwaved fish. For sure, I'd never considered nuking a steak or pork chop (those were bad accidents), but when my cousin Michael Duenas at the Guam Fishermen's Co-op insisted that fish flesh reacted differently, I gave it a try on some parrotfish and marlin, and knocked those dishes outta the park.

That was a happy accident.

I visited the co-op last week to cure a sashimi fix and must've tripped on a bonus button somewhere, for three gorgeous swordfish steaks also followed me home.

A simple grilled preparation would do fine, but I decided to challenge myself using only what I could find in my refrigerator door.

Less than 15 minutes later, I had already shoveled half the meal down my throat before I realized just how delicious it was. While tuna and marlin generally cook up a little tough, the swordfish meat was soft and silky, with just the right amount of resistance.

Did I say just how fast and easy this dish was?

Wow. I just made my own stomach rumble, reading the following recipe. It's an accident that's always waiting to happen.

Super-fast Swordfish

Ingredients:

1 6-oz. swordfish fillet

2 tbsp. mayonnaise

1 tsp. sriracha sauce

1 garlic clove, sliced into chips

1 large onion, slivered

6-8 leaves fresh basil, sliced

salt and pepper, to taste

Directions:

Season swordfish with salt and pepper. Mix mayonnaise and chili sauce together.

In a microwave-safe dish, scatter onions at the bottom. Lay the fish on top and season with salt and pepper. Smear mayonnaise mix on top. Scatter garlic chips on top and finish with the basil.

Cover and cook on high for 3 to 5 minutes or until fish flakes easily.

Ultra-fast Parrotfish

Ingredients:

2 parrotfish steaks, 5 oz. each

2 tbsp. mayonnaise

2 tbsp. tomato salsa

2 cloves garlic, smashed and minced

2 tbsp. onions, finely diced

3 cherry tomatoes, sliced

dash of Tabasco

1 tbsp. lemon juice

Salt and pepper to taste

Directions:

Season steaks with salt, pepper and lemon. Set in microwave-safe bowl.

In a separate bowl, mix mayonnaise, salsa, garlic, onions and Tabasco. Smear mixture on top of fish. Top with tomatoes.

Cover and cook on high for 6 to 7 minutes or until fish flakes easily away from bone.

Jojo Santo Tomas is a foodie, food writer, barbecue and kelaguen champion and former restaurateur. Email question and comments to santotomas@guampdn.com. Read past columns at GuamFoodie.com.